This portfolio is created to showcase the products I made during "Intro to Pastry" class. (Disclaimer: All recipes are not created by the publisher of this portfolio.)
Method: Stirred Custard, Sweet Tart Dough
Method: Laminated Dough
Method: Cream Filling, Sweet Tart Dough
Method: Cooked Custard
Method: Churn-Frozen
Method: Stirred Custard
Components: Hazelnut Genoise, Pastry Cream, Chocolate Italian Buttercream
Method: Baked Custard
Components: Choux Paste, Pastry Cream, Chocolate Glaze
Method: Churn-Frozen
Garnish with Fruit Coulis,Tuile, Chocolate Ganache, Caramel Sauce and Fresh Fruits
Garnish with Fruit Coulis, Tuile, Chocolate Ganache and Fresh Fruits